OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule (1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). This Rule is not met as evidenced by: Based on observation, interview, and record review, it was determined the facility failed to maintain the kitchen in a sanitary manner and ensure food was prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). Findings include, but are not limited to: On 01/24/25 interviews with staff and observations of the facility kitchen, food storage areas, and food preparation were conducted. The following was identified: a. An accumulation of spills, splatters, trash debris, dirt, dust, black matter, and/or grease was visible on or underneath the following: * Interior of the ice machine; * Interior and exterior of the oven and stove; * Walls around food prep and ware wash areas; * Floor around food prep, storage, and ware wash areas; * Walk-in refrigerator walls; * Walk-in refrigerator floor under food racks; * Walk-in refrigerator food racks; * Walk-in freezer walls and floor under food racks; * Metal rack to the left of the ware wash area; * Hot chocolate machine spouts; and * Food traps throughout the kitchen. b. The following areas were noted in need of repair: * Metal food racks in the walk-in refrigerator; * Metal rack to the left of the ware wash area; * The ceiling in the walk-in refrigerator had a hole around the fire sprinkler; * Two broken tiles on the wall located below walk-in freezer door; * The walk-in freezer flooring was separated and not sealed to the floor; * Hot line food prep surface area was heavily scored; * Floor under ware wash station had four areas where tile was cut out; * Rectangle section was cut from the wall under the ware wash station; * Multiple cooking utensils/tools and cutting boards; * Left corner of cabinets located in the dining room ; and * Cabinet door in alternate dining room. c. Staff 2 (Food Service Director) stated the facility did not have pasteurized eggs and served eggs with soft yolk and/or eggs to order. d. There was one sanitizing bucket identified in the kitchen and the water was cool to touch. Staff 2 stated the water in the bucket was changed a “couple times” a shift. e. The water in the sanitizing bucket was tested for appropriate chemical to water ratio and determined levels were below the required range. On 01/24/25 at 3:56 pm, Staff 1 (Executive Director) and Staff 2 toured the kitchen with this surveyor and acknowledged areas that were not clean and/or in good repair. The need to ensure the kitchen was maintained in a sanitary manner and food was prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules) was reviewed with Staff 1 and Staff 2 on 01/24/25 at 4:10 pm. They acknowledged the findings.

C240 Accumulation of spills, splatters, trash depris, dirt, dust, black matter and or grease visible 1- corrective action- a-Ice machine cleaned immediately, put ice maching on monthly cleaning task list. Interior, Exterior of oven and stove deep cleaned and added to monthly deep cleaned list. Walls around food prep and ware wash deep cleaned. added to weekly list for deep cleaning. Floor around food prep and ware wash will be deep cleaned. They are on the daily cleaning schedule but FSD and ED will ensure they are done and checked off. Professional deep cleaning to be scheduled bi-annually. Walk in refrigerator walls and floors deep cleaned and added to monthly list. Walk in Freezer walls and floors deep cleaned. Hot Chocolate machine spouts were deep cleaned and added to daily cleaning list. Food traps cleaned thouroughly and added to monthly cleaning list. b.-Metal food racks with damage will be replaced or repaired. Sprinkler head in walk in to be repaired. Tiles replaced on floor and fridge wall. Freezer flooring repaired. Hotline food prep surface replaced. Damaged utensils were thrown out. Cabinets repaired in either dining room. c-only pasturized eggs will be used for soft yolk orders. d-Cleaning chemical bucket cool. Bucket will be changed every 2 hours. e- Chemicals below required range- Ecolab readjusted dispensing levels. Chemicals will be tested weekly. 2- system correction- weekly and monthly cleaning lists will be turned into ED weekly and monthly. FSD and ED will discuss any ongoing issues. Add deep cleaning of floors to TELS. FSD and ED will do a kitchen walk through monthly looking for damaged items needing repair or replacements. 3-Daily- Floors cleaned around food prep and ware wash areas. Coffee, hot chocolate dispenser cleaned. Weekly-deep clean walls around food prep and ware wash. Chemical levels Monthly- ice maching deep clean. Oven/Stove- interior and exterior. Walk in fridge walls and floors including under racks. Walk in freezer walls and floors, including under racks. Food Traps. 4- Food Service Director (FSD) and Executive Director

OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule (1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). This Rule is not met as evidenced by: